Chickpeas are a popular blank slate for vegetarians. A few herbs and a nice cheese can turn them into a meal. This is inspired by a recipe from food blogger Molly Wizenberg in Bon Appétit.
19-oz (540-mL) can chickpeas, rinsed, drained
1/2 cup (125 mL) coarsely grated parmesan cheese
3 tbsp (45 mL) each: chopped basil leaves, chopped flat-leaf parsley leaves
Juice of 1 lemon
2 tbsp (30 mL) extra-virgin olive oil
3 large cloves garlic, minced
Coarse kosher salt + freshly ground black pepper
In medium bowl, combine chickpeas, cheese, basil, parsley, lemon juice, oil and garlic. Toss well. Taste; season to taste with salt and pepper. Toss again. Refrigerate until ready to serve.
Serve chilled or at room temperature.
Makes 2 main or 4 side servings.
Star-tested by Jennifer Bain